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    You are in: Home / Recipes / Chickpea, Carrot and Parsley Salad Recipe
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    Chickpea, Carrot and Parsley Salad

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    cookiedog's Note:

    Serve this with warmed pita bread, sliced into wedges. Representing NA*ME for ZWT 6. From Fine Cooking

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put 1/2 cup of the chickpeas in a mixing bowl and mash them into a coarse paste with a potato masher or large wooden spoon. Toss in the remaining chickpeas along with the parsley, carrot, radishes, and scallions. Stir to combine.
    2. 2
      In a liquid measuring cup, whisk together the lemon juice, coriander, 1/2 teaspoons salt, and a few generous grinds of black pepper. Continue whisking while adding the olive oil in a slow stream. Pour over the salad and toss gently. Season the salad with salt and pepper to taste. Top with the feta or pine nuts, if using, and serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Chickpea, Carrot and Parsley Salad

    Serving Size: 1 (126 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 366.3
     
    Calories from Fat 198
    54%
    Total Fat 22.0 g
    33%
    Saturated Fat 3.0 g
    15%
    Cholesterol 0.0 mg
    0%
    Sodium 438.3 mg
    18%
    Total Carbohydrate 36.6 g
    12%
    Dietary Fiber 7.9 g
    31%
    Sugars 2.2 g
    8%
    Protein 7.7 g
    15%

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